GREEK LAMB FEAST
Taste the fresh flavors of the Mediterranean with the ultimate Greek feast from Georges Mediterranean at Home. Our Greek feast has been a crowd pleaser for generations and is designed to share.
This perfect feast for four people starts with our classic house dips of taramasalata & tzatziki with warm pita, followed by a succulent slow roast shoulder of lamb, served with roasted new potatoes with lemon and oregano and a crisp salad of cos, pomegranate & dill with a citrus dressing.
And for a sweet finish enjoy our homemade orange and almond cake with orange rind sugar syrup.
House made dips of taramasalata & tzatziki with pita bread
Spinach & feta spanakopita triangles
Slow roasted lamb shoulder with lemon oregano potatoes
Cos, dill & pommegrante salad
Orange almond cake
What you'll need from your kitchen
2 Oven proof trays
2 Bowls for dips
Oven proof baking dish
Extra virgin olive oil (evoo)
Double Cream or ice cream
2 Pita Bread circles
4 Spanakopita triangles
Braised Lamb Shoulder
Lemon Oregano Potatoes
Cos lettuce Salad
4 Orange Almond cake slices
Preserved Orange Syrup
(based on domestic fan forced oven)
White Taramasalata, Tzatziki With Pita Bread
Taramasalata and Tzatziki dips can be transferred to your own bowls
Drizzle lightly with evoo
Preheat your oven to 200 degrees.
Remove bread from packaging & separate.
Warm the bread on a tray or directly on the oven racks for 3minutes if you like it soft or longer for crispy bread. Cut or break & serve in basket or on board with dips
Option: can serve the tzatziki with the lamb if you prefer.
Note: orange almond cake can be removed from fridge now to be enjoyed at room temp later.
Remove from packaging, can use paper liners provided.
Place on baking tray & into the preheated 200 deg oven for 10-12 minutes until pastry looks gold & crispy
Remove & let rest for 3-4 mins
Place onto dish or food board of your choice. Can reuse our paper as decorative plate liner
Note: Contents will be steaming hot !
Slow Cooked Lamb Shoulder With Lemon Oregano Potatoes
Keep oven at 200 degrees.
Remove lamb & juices from packaging & place in oven proof baking dish
Add potatoes to the dish around the lamb
Cover with foil place into the preheated oven for 30 min.
Remove foil and roast for a further12 minutes to colour
Rest for a few minutes. Ready to serve.
Cos Lettuce Salad
Transfer salad leaves to mixing bowl while lamb is resting.
Drizzle with dressing
Season, toss, transfer to a bowl.
Ready to serve
Orange Almond Cake
If you haven’t removed cake from fridge earlier, can place cake in switched off oven while its cooling to lightly warm the cake through
Plate slices & spoon orange rinds with syrup over each slice & serve
Option: tastes amazing with double cream or whipped cream or vanilla ice cream
Tarama paste (cod roe paste), sour dough bread, brown onion, garlic, lemon juice, vegetable oil, EVOO
Greek yoghurt, cucumber, garlic, Greek white wine, sea salt, evoo
Flour, yeast, salt, evoo
Silverbeet, English spinach, feta cheese, spring onion, dill, parsley, egg, fresh cream, evoo, fillo pastry, butter
Wheat flour, Water, wheaten cornflour, salt, sunflower oil, anticaking agent, preservative
Lamb Shoulder With Thyme & Garlic (GF)
Lamb shoulder, garlic, thyme, salt, evoo,
Lemon Oregano Potatoes (GF)
Potatoes, lemon juice, oregano leaves, salt, evoo, water
Cos Lettuce Salad (GF,V)
Cos lettuce, dill, spring onion, lemon, pomegranate, evoo
White wine vinegar, evoo, salt
Orange Almond Cake (GF,V)
Almond meal, sugar, egg, baking powder, orange
Orange rind, sugar, water
Our meals are prepared in a kitchen environment that contains eggs, fish & various seafood, dairy, various nuts, sesame, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.